FAQs

General FAQs

Who is USMEF and what do we do?

USMEF (U.S. Meat Export Federation) is a vertical well integrated trade association that promotes U.S. beef, pork and lamb exports globally through education, partnership, and advocacy.

How can I contact USMEF with questions or partnership opportunities?

Visit our Contact Us page to submit an inquiry form. Our team will respond promptly to assist you.

Where can I learn more about nutrition and sustainability?

Our Resources page contains helpful guides on beef nutrition, sustainable farming practices, and more.

What is the Beef Quality Assurance (BQA) Program?

BQA is a nationally recognized program that promotes best practices in animal care, beef safety and environmental stewardship.

Distributor FAQs

What documentation is required to export U.S. Beef to the EU and UK

Exporters must comply with USDA certification, NHTC program requirements, and be listed in EU and UK-approved facility databases. Full documentation details are available here.

What is the NHTC Program and how do I get certified?

The NHTC (Non-Hormone Treated Cattle) Program certifies that beef comes from cattle not treated with hormonal growth promotants. Certification involves facility approval, record-keeping, and USDA audits.

Which beef cuts are most popular with international buyers

This varies by region, but common export favorites include striploin, ribeye, tenderloin and short ribs. We provide regional cut guides for your market.

How do I find certified U.S. Beef exporters

USMEF maintains a list of certified beef exporters and slaughter facilities that meet export program standards. Visit here for the most updated list.

What kind of support does USMEF provide to distributors

We offer marketing assets, certification guidance, training, market insights, and trade show opportunities.

Can I request promotional materials or retail signage?

Yes. Distributors and retailers can request branded POS materials, educational flyers and promotional assets. Submit your request via the Contact Page.

Is grain-fed beef better than grass-finished beef?

Both have unique benefits. Grain-fed beef typically offers more marbling and tenderness, while grass-finished is leaner with a distinctive flavor. It depends on consumer preference and market demand.

What food safety measures does U.S. beef follow?

All beef undergoes USDA inspection and must follow HACCP food safety plans. Additional measures include BQA certification, microbial testing, and cold chain controls.

What are the shipping and cold chain requirements for U.S. Beef

Exports must be maintained at specific temperatures throughout transit and must comply with documentation and destination country import requirements.

Do you offer guidance on customs or import regulations?

Yes. We provide updated regulatory documents, market briefs and access to USDA and FSIS export libraries. Our team can also provide region-specific support.

Consumer FAQs

How do I know which cut of beef to use?

Choosing the right cut depends on how you plan to cook it and the texture or flavor you’re after. Tender cuts like sirloin, tenderloin, or ribeye are great for grilling or pan-searing. Tougher cuts like chuck roast or brisket shine in slow cooking or braising, where their rich flavor and connective tissues break down beautifully over time.
Use our Interactive Beef Cut Guide to match your cooking method with the perfect cut.

What’s the safest way to store raw beef at home?

To keep beef fresh and safe:

  • Refrigerate raw beef between 28°F and 32°F, ideally on the bottom shelf to prevent cross-contamination.
  • If not using within a few days, freeze at or below 0°F.
  • Keep beef in its original packaging or wrap it tightly if opened.
  • Never thaw at room temperature. Instead, thaw in the refrigerator over 24 hours for best results.

For ground beef, aim to use it within 1–2 days of purchase or freeze it right away.

How can I tell when my steak is done?

The best way to check doneness is with an instant-read meat thermometer:

  • Rare: 120–125°F
  • Medium Rare: 130–135°F
  • Medium: 140–145°F (USDA recommended minimum)
  • Medium Well: 150–155°F
  • Well Done: 160°F+

Let your steak rest for 5–10 minutes after cooking to allow juices to redistribute. Use tongs instead of a fork to avoid piercing and losing moisture.

Is beef healthy to eat regularly?

Yes, lean beef is a nutrient powerhouse. A 3-oz serving provides nearly 50% of your daily protein, plus 10 essential nutrients including iron, zinc, choline, and B vitamins. It supports muscle health, immune function, and energy metabolism.

There are over 29 lean beef cuts, including sirloin, tenderloin, and 95% lean ground beef. When paired with vegetables, grains, and fruits, beef becomes part of a wholesome, balanced diet.

What’s the difference between USDA Prime, Choice, and Select?

These are quality grades based on marbling (the amount of fat within the muscle) and maturity:

  • Prime: Highest grade, abundant marbling, extremely tender and flavorful—often found in high-end restaurants.
  • Choice: Less marbling than Prime but still tender and juicy. Ideal for grilling and everyday meals.
  • Select: Leaner than Choice and Prime, less marbling, slightly firmer texture—best for marinating or slow cooking.

All grades are safe, nutritious, and inspected for quality and wholesomeness.

Culinary FAQs

What is the difference between wet and dry aging?

Both methods improve tenderness by allowing natural enzymes in beef to break down muscle fibers over time, but they differ in process and flavor:

  • Wet Aging: The beef is vacuum-sealed and aged under refrigeration. This is the most common method in foodservice because it minimizes spoilage, reduces weight loss, and improves tenderness without adding extra cost. The flavor remains clean and beef-forward.
  • Dry Aging: Beef is aged in a humidity- and temperature-controlled environment without packaging. This process intensifies flavor, adding nutty, roasted, and earthy notes while also slightly reducing yield. It’s more labor- and cost-intensive but produces a unique premium taste.
How should I thaw frozen beef safely in a professional kitchen?

Always thaw beef under refrigeration at 0°C to 4°C (32°F to 40°F) to maintain quality and safety. Large cuts may take 24–48 hours to thaw fully, so plan ahead. Never thaw at room temperature, on countertops, or in standing water. If you need to defrost quickly, use a sealed bag and submerge it under cold running water, changing the water every 30 minutes to maintain temperature, or use a microwave only if the beef will be cooked immediately after thawing.

What cuts are best for sous vide preparation?

Sous vide cooking is ideal for precision temperature control, making even tough cuts tender while preserving moisture. Short ribs, chuck eye, brisket, tri-tip, strip loin, tenderloin, and ribeye are all excellent for sous vide. For premium tenderness, sous vide leaner cuts like strip loin or tenderloin at lower temperatures; for rich flavor and gelatin conversion, sous vide cuts like short ribs or brisket for extended times at slightly higher temperatures.

Is U.S. Beef traceable by origin or feedlot?

Yes. US beef production follows strict traceability and verification programs. Systems like the Non-Hormone Treated Cattle (NHTC) Program and the Beef Quality Assurance (BQA) Program document animal handling, feeding, and health practices. Many cattle can be traced back to the farm, ranch, or feedlot of origin, especially for export programs requiring certification. While full traceability can vary depending on the supply chain, USMEF and USDA programs ensure verifiable standards for animal care, quality, and safety throughout production.